Almond Butter Cookies – soft, chewy, sweet, and extra delicious!
The summer after our first year back from college, my best friends and I took a road trip to Austin, Texas.
If you’ve ever been on a road trip with friends, you know that stocking the car with an ample variety of snack foods is of the utmost importance. We made a grocery run the night before, purchasing every flavor potato chip they offered and filling a cooler with fresh fruit, sandwiches, and water bottles. Then we surveyed our inventory and decided it was not yet acceptable; we needed a homemade touch…
   
After thoroughly talking it through (Important decisions like these must not be taken lightly), we decided a batch of oatmeal cookies would be quick and easy. Plus—bonus!—we already had all of the ingredients in the pantry! The cookies turned out beautifully. We ate way too many and were forced to make a second batch for the car. All of the cookies were eaten by the time we reached our destination. The potato chips, on the other hand… notsomuch.
(Did I mention that a road trip from Dallas to Austin is not even 4 hours?)
Almost 10 years later, I’m still reminded of that road trip every time I make oatmeal cookies. Although the oatmeal almond butter cookies recipe below is quite different from the one we used back in 2006, it’s just as simple… and just as good!
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Oatmeal Almond Butter Cookies
Oatmeal Almond Butter Cookies
Ingredients
- 1/2 cup roasted almond butter, softened to a stir-able consistency
- 1/2 cup plus 2 tbsp quick oats or gf-certified quick oats
- just under level 1/4 tsp salt
- 3/4 tsp baking soda
- 1/4 cup xylitol or sugar of choice
- 2 tbsp applesauce
Instructions
Almond Butter Cookies Recipe: Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper. In a medium mixing bowl, stir together all ingredients to form a dough. (Due to the natural oils in the almond butter, the dough can be a bit oily, so have a napkin ready to wipe your hands as you work with the dough.) Form cookie dough balls with your hands, and place on the cookie sheet. Be sure to leave room between cookies, as these will spread as they bake. Bake 8 minutes. The almond butter cookies should still look a little undercooked when you remove them from the oven, but they’ll firm up as they cool. Set the tray aside for at least 10 minutes before picking up a cookie. Makes about 12-15 almond butter cookies.
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I just made these today and they are amazing! I used vitacost brand almond butter and xylitol. They are so easy to make and so delicious! I love the fact that they are gluten and sugar free and I feel great eating them! Thank you for another great recipe Katie!
Just made these delicious cookies and they taste better than any cookie recipe I’ve ever tried! I added a couple teaspoons of cocoa powder and it was a fantastic addition!
I should mention that although I let them cool for over an hour, they were still very soft. Crumbly isn’t the right word, because they are so chewy! They just kind of fall apart when you lift them, though I was only lifting them to my mouth, so it didn’t really matter!
Will definitely make these again!!! Thanks for the recipe!
Made these cookies last night. SO YUMMY! I used Trader Joe’s Almond Butter and regular sugar and will be making more soon!
i never buy quick oats, only regular oats. Should I pulse them for a bit first?
I just made these with a few tweaks and they are so delicious- thank you! I doubled the recipe, added 2 eggs because I wanted some protein in them, added 1 tsp vanilla, 1 tsp cinnamon, and 1/3 c raisins. I also lowered the xylitol a smidge because my almond butter has some sugar in it already (Maranatha maple syrup almond butter). This made 38 cookies for me when I used a tsp scoop, and the cookies are a nice size.
I love that you use xylitol, it doesn’t have a bad aftertaste like Stevia can and it helps to keep my sugar addiction at bay.
PS- In response to other readers below, I have dogs but I just make sure that they never eat anything with xylitol- including gum.
So easy yet really tasty! Thank you 🙂
Can I sub the sugar for maple syrup I’m making these for little ones and if I can do I still use 1/4 cup?
Thanks
I just made these with crunchy peanut butter in a dorm room, and they are SO GOOD. And easy. And almost gone! Love them
Greetings from South Africa! I made a variant of this scrumptious healthy cookie as a tribute to one of my favourite (very wicked) chocolate bars. Using cashew nut butter instead of almond, topped with a sprinkle of shredded coconut & a few dark chocolate chips. Thanks for the inspiration!
We decided to try this recipe and it is really delicious! We added some cranberries and almonds which made it even better and gave it fruity touch ^^ thanks so much for the recipe <3♧